The taro ball is a common food in life, edible taste is delicate sweet glutinous, the production process is relatively simple, by the people's favorite.
The production of taro ball, different people may have no way, in the production of the need to pay attention to these points:
1, the production of taro ball using tapioca or sweet potato starch are available, the production of the effect is roughly the same.
2, if you want to make taro rounds Q a little, we can add more powder in the production, made taro rounds have a better chewy, in general, the more you add the more chewy the better.
3, in the pasta, many people like to use hot water to cook the flour, and then add taro for fusion, in fact, you can let the taro and powder mixing process and then add water, so it is easier to operate.
4, generally speaking, the material and taro puree for mixing is more sticky, it is recommended to wear disposable gloves, so more convenient.
Generally speaking, taro balls can be kept at room temperature for 3 to 4 days, and it is recommended to keep them in the refrigerator immediately after cooling.
It should be noted that the cooked taro ball try to eat in a short time, do not cook too much at once.